NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Cooked chickpeas

0.5 cup Zucchini

0.5 cup Carrots

0.25 cup Red onion

0.25 tsp Olive oil

0.5 cup Vegetable broth

3 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.5 cup Greek yogurt

1 tsp Ground cumin

0.5 tsp Ground ginger

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large skillet or tagine pot over medium heat and sauté the red onion, carrots, and zucchini until the vegetables begin to soften.

• 2

  Stir in the ground cumin, ginger, and cinnamon, coating the vegetables thoroughly until the spices become fragrant.

• 3

  Add the cooked chickpeas, vegetable broth, and nutritional yeast to the skillet, stirring well to combine the ingredients into a thick sauce.

• 4

  Reduce the heat to low and simmer the mixture for 10 to 12 minutes, allowing the flavors to meld and the vegetables to reach a tender consistency.

• 5

  Season the tagine with sea salt and black pepper, then transfer the mixture to a serving bowl.

• 6

  Garnish with a dollop of Greek yogurt, a sprinkle of hemp seeds, and fresh cilantro before serving warm.